While you probably won’t have any stuffing left over, turkey cutlets coated with bread crumbs may turn into a family favorite.
A Bobby Flay Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
2 cups panko or plain dried bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1teaspoon poultry seasoning
4 turkey cutlets (about 1/2 inch thick)
4 tablespoons canola oil, divided
Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
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